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chicken taco soup
Isabella

Spark Recipes Chicken Taco Soup

5 from 1 vote
A hearty and flavorful chicken taco soup that combines tender chicken, black beans, corn, tomatoes, and bold taco spices in a creamy, comforting broth – all ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 boneless skinless chicken breasts (about 1 lb)
  • - 1 tablespoon olive oil
  • - 1 medium onion finely chopped
  • - 3 garlic cloves minced
  • - 1 red bell pepper diced
  • - 1 green bell pepper diced
  • - 1 can 15 oz black beans, drained and rinsed
  • - 1 can 15 oz corn kernels, drained (or 1 cup frozen corn)
  • - 1 can 14.5 oz diced tomatoes with juice
  • - 1 can 4 oz diced green chilies
  • - 4 cups low-sodium chicken broth
  • - 1 packet taco seasoning or a homemade blend: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, pinch of salt
  • - 1/2 cup heavy cream optional
  • - Juice of 1 lime
  • - Fresh cilantro chopped (for garnish)
  • - Salt and pepper to taste

Equipment

  • Large pot,
  • Cutting board
  • chef’s knife,
  • measuring cups,
  • stirring spoon,
  • two forks (for shredding chicken),
  • can opener

Method
 

  1. Prepare Ingredients: Chop the onions, garlic, and bell peppers. Drain and rinse the black beans and corn. Open the cans of diced tomatoes and green chilies.
  2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté the onions and garlic for 2-3 minutes until fragrant, then add the bell peppers and cook for another 2 minutes.
  3. Cook Chicken: Add the chicken breasts to the pot, season with salt, pepper, and taco seasoning, and sear for 2-3 minutes on each side until lightly browned.
  4. Build the Soup Base: Pour in the chicken broth, diced tomatoes (with juice), green chilies, black beans, and corn. Bring to a simmer, cover the pot, and cook for 15 minutes until the chicken is fully cooked.
  5. Shred Chicken: Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the soup.
  6. Finish & Serve: Stir in heavy cream (if using) and lime juice. Adjust seasoning as needed, let the soup simmer for an additional 2 minutes, garnish with chopped cilantro, and serve hot.

Notes

- For a lighter version, omit the heavy cream or substitute with half-and-half.
- Pre-cooked rotisserie chicken can be used to reduce cooking time.
- Customize with your favorite toppings like avocado, sour cream, or extra shredded cheese.
- Ideal for meal prep; leftovers can be stored in the refrigerator for up to 3-4 days.
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